Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 20

· 4 Maris Piper potatoes (about 150g each)

· 70g full-fat cream cheese

· ½ a bunch of dill, plus more for garnishing

· 2 teaspoons creamed horseradish

· 140g smoked salmon, cut into strips

Wash the potatoes and rub a little sea salt over the skin while they are still damp. Prick each one with a fork a few times and place in an oven heated to 200°C/Gas Mark 6. Bake for about an hour, until tender when pierced with a knife.

While the potatoes are baking, mix the cream cheese with the dill and horseradish. Taste and add salt and pepper. Slice the top off each potato and, holding it in an oven-gloved hand, carefully scoop out the flesh into a bowl, placing the skins on a roasting tray. Mash the potato with a fork, then mix in the cream cheese and season to taste. Fill the potato skins with this mixture and put them back into the oven for 5 minutes at the same temperature.

Remove the potatoes from the oven, top with strips of smoked salmon and sprinkle over a little dill. (See photo.)